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Training offer 2024-2025
Engineering title
Engineer specializing in Food Processing - Industrial Engineering
Basic microbiology
Food hygiene and safety

Food hygiene and safety

School / Prep
ENSMAC

Internal code

PA5HYSA1

Description

This course enables apprentices to apply preventive and curative techniques to limit microbiological, chemical and physical contamination of foodstuffs.

CIIntegrated Courses12h

Mandatory prerequisites

Knowledge of food microbiology.

Syllabus

Sanitary approval. Implementation of manufacturing indicators.
Notions of industrial hygiene (cleaning/disinfection).

Further information

Food microbiology

Bibliography

Food safety management from HACCP to ISO 22000. By Olivier Boutou. Ed. AFNOR 2006
ISO 22000 HACCP et sécurité des aliments. Recommendations, tools, FAQ and feedback from the field, 2nd edition. Ed AFNOR 2007

Initial assessment / Main session

Type of assessment	Nature of assessment	Duration (in minutes)	Number of tests	Evaluation coefficient	Eliminatory evaluation mark	Remarks
Semester assessment	Written	60		1

Second chance / Catch-up session

Type of assessment	Nature of assessment	Duration (in minutes)	Number of tests	Evaluation coefficient	Eliminatory evaluation mark	Remarks
Final test	Written	60		1